Mini Eggplant Parm Roasted Cherry Tomato Basil Pesto
Ingredients
- 1/4 cup toasted pine nuts
- 2 bunches fresh basil, picked
- 1/2 bunch fresh parsley, picked
- 1/2 cup good-quality extra-virgin olive oil, plus more for drizzling
- 1/2 cup grated Parmesan
- Salt and freshly ground black pepper
- 2 Italian eggplants
- 1 pound fresh mozzarella
- 1 cup all-purpose flour
- 3 large eggs
- 1 cup breadcrumbs
- Canola oil, for frying
- 12 cherry tomatoes
Instructions
Mini Eggplant Parm, Roasted Cherry Tomato, Basil Pesto serves 12 original recipe by Food Network.
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